This homemade yakisoba sauce is the perfect blend of savory and sweet and will elevate your Japanese stir fried noodles, easy to make with only 5 ingredients!
Yakisoba Sauce Recipe
Are you a fan of Japanese Yakisoba Noodles? We certainly are. There is something incredibly special about fried noodles tossed in a sweet and savory sauce with loads of stir fried veggies.
No wonder it's such a popular Japanese street food.
It's so comforting to sit down after a long day with a big bowl of noodles. And, they're just so darned easy to make, on the table in 10 minutes once you've done your prep work.
I'm here today to save you a bit of that prep work with this recipe - Homemade Yakisoba Sauce.
You can make your own yakisoba sauce at home ahead of time with only 5 ingredients.
You may be able to buy Yakisoba sauce and other Japanese sauces from Asian grocery stores, but there is something so much better about it when making it at home, especially because you can customize it to your own preferences.
Let's talk about how to make yakisoba sauce, shall we?
What Is Yakisoba Sauce?
Yakisoba sauce is a thick, sweet-and-savory Japanese sauce used to coat yakisoba, the popular stir fried noodle dish. It's made from a blend of Worcestershire sauce, soy sauce, ketchup, oyster sauce, and a touch of honey, giving you umami-rich, tangy-sweet flavor in every bite.
You'll sometimes see it shortened to "yaki sauce." It's similar to tonkatsu sauce, but thinner and less fruity, so it coats noodles and veggies easily in a hot pan. And yes, my friends, you can absolutely make it spicy.
Yakisoba Sauce Ingredients
You only need 5 ingredients to make Yakisoba Sauce:
- Worcestershire Sauce. Preferably Japanese Bulldog brand.
- Ketchup. Or use chili-garlic sauce or sriracha for a spicy twist.
- Soy Sauce.
- Oyster Sauce.
- Honey. Or use sugar.
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
How to Make Yakisoba Sauce - the Recipe Method
- Whisk the ingredients together in a small bowl until well combined.
- Use to make yakisoba noodles as desired, or store until ready to use.
Boom! Done! Your yakisoba sauce is ready to go! Easy enough to make, isn't it? Now you can whip up your favorite yakisoba noodles anytime you're ready.
This is enough to make 3-4 servings of yakisoba noodles, though it scales very easily.
Recipe Tips & Notes
- The Japanese Bulldog brand of Worcestershire sauce is ideal for this recipe, as it is made from more traditional Japanese ingredients, like pureed fruits and vegetables, instead of fermented anchovies, like the British version. You can use the British version if needed, and it will still be very good.
- There are many ways to vary up your sauce. I like doubanjiang, which is a Chinese chili-bean paste. Sriracha is great, or add in some of your favorite hot sauce. Feel free to try it with Sambal Oelek or gochujang, which is a Korean chili paste, or Harissa for some heat factor.
- You can use this sauce in other dishes, like stir fried rice, ramen noodles or other noodle dishes, a twist on chow mein, even seasoning up grilled or steam vegetables.
Make It Spicy
This is Chili Pepper Madness, so of course we're spicing it up. Swap the ketchup for chili-garlic sauce or sriracha, or stir in a spoonful of gochujang, sambal oelek, or doubanjiang for deeper heat. Even a teaspoon of your favorite hot sauce or a pinch of red pepper flakes will do it. BOOM. Spicy yakisoba sauce.
Storage & Making it Ahead
Homemade yakisoba sauce will last up 2-3 weeks in the refrigerator in a sealed container. You can easily make a large batch ahead of time and use it several times in the following weeks.
You can also freeze it for 6 months.
I make large batches of it and keep it in the fridge for stir frying noodles, but I also use it to mix into other stir fry dishes, salad dressings, and anything else I believe can use a nice burst of flavor.
That's it, my friends. I hope you enjoy my homemade yakisoba sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Yakisoba Sauce Recipe
Ingredients
- 2 tablespoons Worcestershire sauce preferably Japanese Bulldog brand
- 2 tablespoons ketchup or use chili-garlic sauce or sriracha for a spicy twist
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey or sugar
Instructions
- Whisk the ingredients together in a small bowl until well combined.
- Use to make yakisoba noodles as desired, or store until ready to use.
Notes
Nutrition Information
FAQs
It's a simple mix of Worcestershire sauce, soy sauce, ketchup, oyster sauce, and honey. That's it. Five ingredients for big flavor.
Traditional yakisoba sauce isn't spicy, but it's easy to heat up. Swap the ketchup for sriracha or chili-garlic sauce, or add gochujang or hot sauce to taste.
Yes. Leave it out, or swap in hoisin sauce or a splash of extra soy sauce. The flavor shifts slightly but it's still delicious.
You can, though you'll lose some of that signature tang. Soy sauce with a little extra honey gets you close in a pinch.
They're cousins. Tonkatsu sauce is thicker, fruitier, and sweeter. Yakisoba sauce is thinner so it coats noodles easily in the pan.
Toss it with stir fried noodles, of course, but it's great in fried rice, chow mein, ramen, stir fried veggies, or as a quick marinade.
NOTE: This post was recently updated to include new information and FAQs. The recipe was not changed.
Lars says
I really like your recipe, and I made a version of it last night. I sort of combined yours with another recipe, but I thought yours was better because you offered a substitute for ketchup, which I do not keep in my kitchen. I do have all of the hot sauces you mentioned and I used Sambal Oelek, which I liked. The other recipe had 1 Tbsp of Mirin (I used Shaoxing instead) and half a tsp of garlic powder, which I thought could not hurt. I don't know if the wine is necessary, and I will omit it next time.
I like that you used 1 tsp of honey instead of 1 Tbsp, and you also used less Worcestershire sauce, and I followed your proportions for that, partly because I do not have the Japanese Bulldog brand, but I have ordered some, since I don't want to keep using English sauce for this. I mainly used Worcestershire sauce when I make Caesar salad.
I plan to try some other recipes of yours as well, especially since you like heat.
Mike H. says
Thank you, Lars. Really happy that you've found my blog, and thank you for the review!
Becca says
I’ll not use any other recipe I’ve tried - hands down this recipe is the best I’ve tried. I used your garlic chili sauce recipe that I made a few weeks ago (it’s nearly gone, gonna make more soon) in it- and spice was perfect. I feel like I have hit the jackpot with your blog! TYSM
Mike H. says
Super pleased to read this, Becca. Enjoy!
Tresina says
Hello Mike,
I made your recipe last night with Yakisoba steak. Oh so delicious, thanks.
Mike H. says
You are very welcome, Tresina!
Tresina says
Hello Mike,
I made your recipe tonight with Yakisoba steak. Oh so delicious, thanks.
Mike H. says
You are very welcome, Tresina! =)
Heather says
Thank you this looks great. Do you know how long the sauce will last in the refrigerator ? Thanks
Mike H. says
Heather, it will easily last will last up 2-3 weeks in the refrigerator in a sealed container. You may also freeze it for up to 1/2 year. Enjoy!
Ramon Henriquez says
great sauce recipe, I tweaked it a little bit by using one tbsp. ketchup and one tbsp. chili crisp and replaced the honey with agave nectar. it was a hit with my family and friends.
Mike Hultquist says
Boom!! Glad you enjoyed it, Ramon! Thanks for sharing!!
Margaret says
Great recipe! I made it today with some fresh noodles, veggies and top sirloin. We loved the flavor! So much nicer to make my own sauces at home than bottled. Thank you!
Mike H. says
Love hearing it, Margaret. Thank you!
mary nowlan says
Hi Mike, I made this tonight with diced boneless skinless chicken thighs and some stir fry noodles... It was sooo good! used sriracha and hot honey. Thanks for the recipe! Delish!
Mike Hultquist says
Great! Glad you enjoyed it, Mary!
Victor Calautti says
Can I hot water bath this sauce to make it shelf stable love your recipes
Mike Hultquist says
Thanks, Victor. I've never tried to can it. It's made with 5 ingredients already meant to last a long time, but just not sure about canning it that way. You might consider pressure canning.
Billy says
Just made a batch up and trying it tonight. Smells great on it's own 🙂
Thanks for the super easy recipe which will be loved here.
Mike Hultquist says
Great, Billy! Enjoy!
Jen says
I love you, Mike! You have given me such great ideas for dinner and have turned my household around regarding spicy food. Thanks.
Mike Hultquist says
Awesome! Enjoy, Jen! Glad to help!
Ramya says
Cant wait to make this soon for me can i use vegetarian worscestershire and oyster sauces i never had yakisoba sauce before perfect for snacks love your recipes as always brightens up my day everyday after work